Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans

Qun Yu, Chuan Li, Zhenhua Duan, Bing Liu, Weiwen Duan and Feifei Shang
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Qun Yu: College of Food Science, Hainan University, Haikou, P.R. China
Zhenhua Duan: College of Food Science, Hainan University, Haikou, P.R. China
Bing Liu: College of Food Science, Hainan University, Haikou, P.R. China
Weiwen Duan: Institue of Food Research, Hezhou University, Hezhou, P.R. China
Feifei Shang: Institue of Food Research, Hezhou University, Hezhou, P.R. China

Czech Journal of Food Sciences, 2017, vol. 35, issue 1, 89-94

Abstract: Polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans were extracted by an ultrasonic microwave-assisted method. The optimal extraction conditions were established in distilled water, solid-liquid ratio 1 : 55 g/ml, irradiation power 90 W, and extraction cycle with 75 seconds. Results revealed that the solid-liquid ratio exerted a significant effect on polyphenols, whereas the irradiation power played a key role in the extraction of flavonoids, triterpenoids, and vitamin C. Under these conditions the extraction yield of each component was: polyphenols 8.893, flavonoids 25 936, triterpenoids 16 789, and vitamin C 0.166 mg/g. These results showed that the ultrasonic microwave-assisted extraction was an efficient technology to extract bioactive substances from Clinacanthus nutans and Clinacanthus nutans could potentially be a source of natural antioxidants.

Keywords: herbaceous plant; bioactive substance; ultrasonic microwave-assisted extraction; yield (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:82-2016-cjfs

DOI: 10.17221/82/2016-CJFS

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